Vanilla Fairy Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Delicate and sweet vanilla cakes, topped with a light powdered sugar glaze.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gsugar
- 2 tspbaking powder
- 1 tspsalt
- 100 gunsalted butter(softened)
- 2 egglarge eggs(room temperature)
- 1 tspvanilla extract
- 150 mlmilk
- 50 gconfectioners' sugar(for glaze)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Tip: Make sure the parchment paper is large enough to hold the cakes in a single layer.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large bowl, cream the butter until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Add eggs one at a time, mixing well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add vanilla extract and mix well.
Tip: Use a small amount of vanilla extract for a subtle flavor.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Make sure to mix until just combined.
- 7
Divide the batter evenly among 6 fairy cake cases.
Tip: Use a spoon or piping bag to fill the cases.
- 8
Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cakes will continue to cook after removal from the oven.
- 9
Allow the cakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: This step is crucial for maintaining the cake's texture.
- 10
Once the cakes are cool, sift confectioners' sugar over the top and drizzle with a small amount of milk to create a glaze.
Tip: Adjust the amount of milk to achieve the desired consistency.
- 11
Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Tip: These cakes are best consumed fresh, but can be stored for later use.
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